Craftsmen Cooking

Shepherd's Pie has been a favorite of the guys for a long time. So when made with beef it is cottage pie and when made with lamb it's shepherds.  So the guys took on the challenge of grinding their own lamb and making a proper pie that would make Ramsey proud. 

In this episode, the guys take on the ever-wonderful beef short ribs. This dish exceeded our expectations for sure and combined with Bacons creamy polenta it was a smash. Give it a listen as we dive into the beef supreme dish.

In this episode, we introduce a new cohost, Mr. Josh Ewing.  We talk about our Top 5 Shameful Meals we have had and talk about much more things that are just crazy.

Back in the kitchen for another Top 5 and this time it is a biggy.  Top 5 Dream Cars with our dear friend Josh Ewing.   This was a great episode and crazy how different everyone is with their choices.  Check it out and lets us know what your Top 5 are.

Pork TenderloinWhat can we say about the trusty ole pork tenderloin? It truly is one of our all-time favorite mediums for cooking.  It's such a versatile meat and super delicious as well. Tonight Bacon swung for the fences and can I tell you, crushed it for sure.  His Mediterranean take on this dish was a perfect fit for this tender morsel of meat. We pair that with mushroom risotto and pan-seared asparagus with smoked beef fat to help cook it all. Enjoy 

Tonights Top 5 is all about the famous folks. We have a special guest, Mr. Sam Rollins joining us and we dive into our crushes from past to present and some fun ones in between. Come along with us as we talk about all things crush-related and some heart-stopping stuff as well. As always like, follow and hit us with your feedback. 

  The gang takes on yet another Top 5, this time its Desserts. They are joined by the infamous Dale Drinkard Jr. and talk about our favorite desserts. This one was loads of fun, for some got stolen and some unexpected ones were thrown out.  It was a great time with a great friend.

We take on the ever-so-amazing pasta from our favorite movie Chef. It was truly a blast making this Roy Choi dish and we loved it. This is definitely a must-try for all our listeners. 4 cloves of garlic sliced thincrushed red pepperolive oilsalt and pepperthin pasta noddlesflat parsley1) cook garlic in olive oil on low to medium till garlic is soft and tender. 2) start noodles3) add crushed red pepper 1/2 tablespoon4) add about 2  cups of pasta water and reduce5) add noodles to pan and finish with parsley 6) plate and enjoy 

The gang talks about their favorite 4th of July activities and catches up on some long-time gone. Happy to be back in the kitchen and on the air again. Listen in and tell us what your favorites are. 

Crab!!!!!!!!!   In this episode, the guys take on the hard shell crustacean The Crab. This was a lot of crabs and can I tell you wow! Bacon came out swinging with his dish and that's putting it lightly. He did fried green tomatoes with crab cakes and a crab cream sauce on top. When I tell you he rocked it, I mean he crushed it.  Derek took on the always popular Smoked Crab Ragoon with real crab and imitation.  Instead of lobster, he did a version of a Crab Roll that left something to be desired. With that being said, give us a listen and tell us your favorite crab dishes.As always  Stay HungryLive How You Say ItByeeeeeeeeee

This episode really evolved into a much better episode than we could have imagined. We learned a lot from each other and growth was definitely relevant and you can hear it all here.Listen as we go through our Top 5 Bad Habits that we truly went to the mats with ourselves. Listen and give us your feedback, tell us about your bad habits. Like, Follow, and Subscribe

The gang is back for Season 2 and it's going to be a great one. Starting off with a Top 5.We found a way to have all our ideas put into a random wheel spinner to make things a little more interesting. So starting this season, at the end of each episode we will spin the wheel to find out our next topic. 

 This was a big one for the gang. We have talked about this item for a while now and what better time than the start of Season 2.  The Porchetta is an Italian dish that has certainly been a fan favorite of ours and many alike. Traditionally it is a pork belly with the loin still attached, scored, and seasoned with garlic, rosemary, thyme, crushed red pepper, and orange zest. We could not locate a belly still attached, so we did it with two separate pieces.  The belly was laid out and scored on both sides, the meat side we seasoned with the traditional seasonings and the fat side with just salt. Then we butterflied the loin and seasoned it with salt and pepper then rolled the loin inside the belly and tied it off with butchers twine.  Now being who we are and the love we have for sous vide, we thought it only natural for us to try it that way. So we bagged this monster up and cooked it at 74 degrees celsius or 165 f. This went for 24 hours and let me tell you, this place smelled amazing. Next, we removed it from the bag and let it rest for about 2 hours before placing it in the oven at 425 for 45 min or until golden brown. Remove it from the oven and let rest for 20 min.  Now we made all the side items to go with our porchetta. Sous vide fingerling potatoes and green beans.  both with very light seasoning but the right pairing for the pork.  Salt, pepper, garlic powder, and thyme.  We also made a roasted poblano and corn puree, which is crazy simple.  We have to say that this was the way we wanted to kick off season 2. The pork was perfectly cooked and the sides really brought the dish together.  We hope you enjoy it as much as we did.   Until then STAY HUNGRY, LIVE HOW YOU SAY IT, BYEEEEEE

In this episode, we dive into the rainy day comfort food that we grew up on. Nothing better than Tomato Soup and Grilled Cheese to make a bad day better.

In this episode, we discuss our love of candy and rank our favorites

The Craftsmen Team takes on nachos this week, with special guest Tim Meynard.  This is a tabletop masterpiece and they get all in.

This episode with do a top 5 with Tim Maynard.